(Darkly Delicious)
All the ingredients that we need are:
125 gr. self-raising flour (they say sifted but i think that is to see if there aren't any mice in it)
25 gr. cocoa powder ( Cadbury's Mmmm)
125 gr. margerine softened, but i used butter.
125 gr. golden caster sugar
and 2 Large Eggs
For the topping:
100 gr. milk chocolate, roughly chopped. I had some chocolate left over from my Death by Chocolate cake so i used that.
100 gr. Icing sugar
250 gr. unsalted butter it says, but i find 150 gr. is really enough.
100 gr. blueberries (but i only used a few, plus some other berries you can use)
1 tbsp icing sugar, for dusting
1 tsp multicoloured sugar balls. Or a little box of Bunte Crispies from Ruf.
1. Pre-heat the oven to 180 C. Line a 12-hole muffin tin with cup/fairy cake cases. Combine all the ingredients for the batter in a large mixing bowl. Beat using an electric mixer for 1-2 minutes untill smooth. I find that a wooden spoon also works.
2. Divide the batter evenly between the cases. For this i use an ice-cream scooper. Bake for 15 minutes until risen and a toothpick comes out clean from their centres. Remove from the oven and transfer to a wire rack to finish cooling.
3. Prepare the icing by melting the milk chocolate in a small heatproof bowl over a saucepan of simmering water until smooth. Call Marie to jump in the bath again! :-)
Beat the icing sugar and butter together in a mixing bowl until smooth. Add the melted chocolate and beat again until smooth and even.
4. Once the cakes are cool, spread their tops with the icing and dot each cake with a few blueberries or other berries if you want. Decorate the tops with a light dusting of icing sugar through a tea strainer and a sprinkle of coloured sugar balls.
Makes: 12 Preparation: 30 minutes + Cooling Cooking: 20 minutes.
Enjoy!!!
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